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I got to make this delicious raw porridge for our breakfast on the days off here at the yoga retreat, it is perfect for warm days and can also be heated if you would rather a yummy hot porridge for those winter mornings.
It takes just two minutes to prepare in the evening and two minutes to complete in the morning!
This porridge is so delicious you will have trouble believing that it is also super good for you. And, as if it needs any more benefits, oats are high in fibre and nutrients and so slow to digest, so along with the nuts and chia seeds this raw porridge breakfast will keep you full and more likely to be snack free until lunch time.

Place all the ingredients (except the bananas and fresh fruit) in a large bowl and cover well in which ever milk you are using – it needs to be quite liquidy at this point so that the milk can be readily soaked into the oats and chia seeds. Give it a good stir and have a little taste now, adding more of what ever you need/like. Cover and leave in fridge overnight to soak.
In the morning, add more milk if necessary until you reach your desired consistency, then mash the banana and stir into the porridge.
Top with your favourite fresh chopped fruit to serve.

I love a green smoothie, and this one is my favourite recipe at the moment, I will quite often have one for breakfast, they are super nutritious, quick and easy to make, great to set you up for a busy day working and delicious after morning yoga practice.
Being a chocolate lover, but unfortunately being a little sensitive to caffeine, using carob powder gives that wonderful chocolaty flavour that goes so well with berries, without the disadvantages of consuming chocolate.
If you want to make a green smoothie you will need a high powered blender to break up the cells of the green leaves, I use a Vitamix. My friends commented that you would have to be mad to buy such an expensive machine, but I have to say that it has been worth every penny. I use it pretty much every day and it is extremely good at what it does.
There is a whole host of information out there regarding the benefits of drinking green smoothies, I personally would say that I feel good when I drink them, I somehow feel more awake in the morning after drinking a green smoothie.

Shopping ListGreen Leaves – I used the carrot top leaves in the photo, they are quite peppery so less needed if you are new to green smoothies, spinach is less strong so perhaps could use more of theseBerries – I used frozen blackberries, any will do, fresh or frozenRipe BananaAlmonds – handful, soaked overnight in waterCoconut Water – you could use almond milk, rice milk, plain water….Spirulina – 1 teaspoon, perhaps less if you are new to spirulinaCarob Powder – 1 large teaspoon, or more if like me you love chocolate!Acai Berry Powder – ½ teaspoon

Add the leaves, berries, almonds and liquid to the blender and blend at a high speed (for about 30 seconds if using a Vitamix). Once the mixture has become liquid turn off the machine, add the banana and the superfood powders and blend again. I have given a couple of guidelines for amounts in this recipe, but do play around with it, different flavours in different amounts create new tastes and experiences.

I feel that it is worth mentioning here that it is always good to use a variety of leaves, eating too much of anything, good or bad, can often lead to problems and/or boring habits. So although this may become your favourite recipe too, use different leaves and fruits often, try different things – and don’t forget to let me know if you invent a good one! x

In this post we look at how to make the most delicious, simple to prepare, Miso Soup – this hearty twist on the traditional macrobiotic recipe is perfect for a healthy meal in a hurry, just incase your yoga posture practice goes on a little longer than expected, it is super warming and nourishing. The ingredients for this soup are incredibly supportive of a healthy diet, not only does it include plenty of fresh veg but it also contains the many healthy benefits of using Miso. Miso is made from unpasturised, fermented, whole soya bean puree. Miso soup can also be a nice thing to have at breakfast time as it is easily digested and helps to balance blood sugar levels.

Finely chop the onions and ginger and in a saucepan (with a lid) sauté in a little coconut oil until the onions are soft and translucent. Then add water and stir in the bouillon and carrots and simmer for 10-20 mins. Leaving the heat low, add the broccoli and daikon and as soon as the water begins to simmer again turn off the heat, this will leave your veg fresh and crisp – if you like your veg really crisp then you could even turn off the heat just before you add the broccoli and daikon so that they are raw but warmed. Leave the soup to cool for a minute or so before adding the miso, this will ensure the healthy bacteria within the miso will be preserved (if you cook miso at a high heat these beautiful little bacteria will be lost) I like plenty of flavour so I use a quite a lot of miso, start with a spoonful and taste, you can always add more – you may want to use a little sea salt but remember, the miso has quite a salty flavour so go easy. I also find it easy to mix the miso paste with a little of the soup liquid in a separate bowl before adding to the soup as it prevents lumps.

Once you have the taste that you like, for just a little extra extravagant indulgence, add a few of drops of toasted sesame oil.

You could also include seaweed in this soup – I usually add wakame, cut into very small pieces and added with the water.

I absolutely love this tasty little treat, one of my favourite quick and easy breakfasts or snacks, was a favourite with the yoga apprentices this summer, no sugar, no wheat, just healthy yumminess!

I love rye bread but it really needs toasting to bring out its full nutty taste and softness with a crunch. I bought this delicious variation yesterday with nuts and fruits (it tasted as good as it looks) Once toasted I covered it with lashings of organic almond butter and sugar free organic blueberry jam! Very self-indulgent.